Easy Chicken Pot Pie
You'll love this Easy Chicken Pot Pie Ewith time-saving shortcuts and outrageous flavor! This double crust pot pie with rotisserie chicken is a classic weeknight dinner loaded with all the cozy flavors you crave! Just 10 minutes of prep and you're done!
Servings: 6
Ingredients
- 2 cups cubed Cooked Rotisserie Chicken
- 2 cans Campbell's Cream of Chicken Soup 10 ounce cans
- 1/2 cup Milk
- 3/4 cups Frozen Cubed Hash Browns partially thawed
- 3/4 cups Frozen Mixed Veggies partially thawed
- 1/2 cup Frozen Chopped Onion partially thawed
- 1 1/2 teaspoons Poultry Seasoning
- 1/2 teaspoon Thyme
- 1/2 teaspoon Pepper
- 2 Pie Crusts (one for bottom and one for top)
- Egg Wash: 1 Large Egg beaten well + 1 tbsp. Milk + a pinch of Salt
Instructions
- Preheat oven to 425 degrees.
- Carefully place one pie crust in 9″ pie dish. Using a small knife, trim around the rim of the dish to cut off any excess crust edge that might be hanging over.
- In large mixing bowl, combine Soup, Milk, Hash Browns, Mixed Veggies, Onion, Poultry Seasoning, Thyme, and Pepper, and stir until well combined.
- Then add cubed chicken to mixture, and gently stir until well combined.
- Transfer mixture into your pie dish with bottom pie crust, and spread out evenly.
- Then carefully place top pie crust over the mixture.
- Again, trim around the rim of the dish to cut off any excess crust edge using a small knife.
- Then, using the bottom of a fork, gently make an impression around the entire pie, giving the edge a nice crimped look.
- Using a small knife, cut eight 2" venting slits in the top crust, so the pie can vent while baking.
- Beat 1 Large Egg well, then stir in 1 tbsp. Milk + a pinch of salt. Dip your pastry brush in the egg wash mixture, and brush over the entire top and outer edges of your pie crust.
- Place pot pie on cookie sheet (it will catch any potential spills that bubble ever)
- Bake for 35 - 40 minutes on bottom oven rack, or until top crust is golden brown. (I like to place a pie shield on after the first 10 minutes of baking, so the crust edges don't burn).
- Allow to cool for 10 minutes, then dig in and ENJOY!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
- Follow The Frugal Girls on Pinterest for more Easy Recipes!
